Braised beef - general principles and methods of preparation
Beef is a tasty and nutritious meat, which is a real storehouse of protein, useful minerals and vitamins of group B. The most convenient way to cook beef is stewing, this process allows quite tough meat to become soft and tasty. Typically, the process of stewing beef takes from 40 minutes to 2.5 hours, the cooking time depends on the variety of meat and the age of the cow or calf.
Braised Beef - Food Preparation
First of all, the meat should be cleaned of films, cut into medium-sized pieces across the fibers and pickled. The process of marinating meat usually takes from 2 to 8 hours, it is necessary in order for the meat to become especially aromatic and cooked faster after cooking. If marinating is to be avoided, be prepared in advance for the stew to last at least 2 hours, while marinating may take less than an hour. Pickled or simply chopped meat into pieces, fry in a skillet from different sides for 5-7 minutes and put in a stewing container.
Braised Beef - Cooking Utensils
Fry the meat in a frying pan, stew it in a lingonberry bowl, pan or clay pots. The dishes that are used to fry beef are poured with olive or vegetable oil, sometimes they are replaced with butter, fat (pork) or lard.
Recipe 1: Braised Beef with Onions and Potatoes
Beef goes well with potatoes, it is not surprising that the stew in this vegetable is the most popular among Russian housewives.
Ingredients:
- 500 grams of beef;
- 800 grams of potatoes;
- 2-3 onions;
- 1 tablespoon of flour;
- 2 tablespoons of butter;
- 2-3 things bay leaf;
- a few pieces of cloves;
- 3 cups boiling water;
- ground black pepper;
- 5 pieces of pepper peas;
- salt.
Cooking method
We cut the meat into 5-6 pieces, salt, pepper, breading in wheat flour and fry in butter until a brown crust appears. Add 1 glass of water to the pan, boil, add 2 more glasses of mustard water, cover the dish with a lid and simmer for 2 hours.
After the beef is almost ready, add onion (finely chopped), potatoes, cloves, pepper and lavrushka to it. Stew on low heat for half an hour or 40 minutes.
Typically, this dish serves vegetables or a salad of cucumbers and tomatoes.
Recipe 2: Russian Beef Stew
This dish was prepared by our grandmothers and grandmothers, today we have the opportunity to try one of their favorite treats.
Ingredients:
- 600 grams of beef;
- 3 onions;
- 1 carrot;
- 4 potatoes;
- 2 slices of rye bread (sour);
- celery root;
- 150 grams of bacon;
- 50 grams of ghee;
- 2 glasses of meat broth;
- 100 grams of flour;
- 100 grams of sour cream;
- Bay leaf;
- pepper;
- greenery;
- salt.
Cooking method
Salt and fry the meat in ghee, first “roll” in flour. Cut vegetables, mix them with bread and spices. In a container that will be used for stewing beef, place the first thinly sliced bacon, then put the fried meat, then vegetables, again meat, again vegetables. Pour the contents of the pan with hot broth so that the liquid covers the contents of the container. We put beef and vegetables in the oven, simmer for 2 hours. Sour cream is added half an hour before cooked.
Recipe 3: Beef Stewed with Mushrooms
Beef goes well with mushrooms, it is not surprising that these ingredients are often components of a single dish.
Ingredients:
- 500 grams of beef;
- 500 grams of fresh mushrooms;
- 2 onions;
- 2 tablespoons of fat;
- 1 glass of sour cream;
- black pepper peas;
- dill;
- salt ...
Cooking method
Cut the meat into pieces, beat them, fry together with onion rings. Fry the mushrooms separately on fat and add to the roast beef. Pour the dish with sour cream, add pepper and salt. Put the beef and mushrooms in pots, put in the oven and simmer for 2 hours.
A dish with boiled potatoes, previously covered with dill, is served.
Recipe 4: Braised Beef with Prunes
Beef can be not only salty, but also sweet, a combination with prunes is very appropriate here.
Ingredients for Meat:
- 700 grams of beef;
- 600 grams of prunes;
- 100 milliliters of vegetable oil;
Sauce Ingredients:
- 50 grams of wine vinegar;
- 1 glass of orange juice;
- 2 glasses of meat broth;
- 1 lemon;
- 50 grams of butter;
- 50 grams of tomato paste;
- 50 grams of wheat flour;
- peppercorns;
- salt.
Cooking method
Chop the meat, fry it, put it in a bowl, add water and simmer over low heat.
Separately prepare the sauce: mix wine vinegar and sugar, cook until golden, then add orange juice and broth. Add flour to the meat, pour the sauce, put the tomato paste. Stew the dish for half an hour, then add the prunes, slices of lemon and pepper, cook over low heat again ...
Braised beef - tips from experienced chefs
For stewing, they usually take the shoulder portion of beef.
Before stewing, the meat should be marinated, the easiest way is to pour it with red wine and leave it for 6 hours.
Beef stew from 40 minutes to 2.5 hours.
To make the meat stew well, it becomes soft and tender, you can add alcohol, for example, vodka, beer or cognac.
Comments
Where did you get grief - they took 2.5 hours of cooking? the stupidest mistake of incompetent people!
